Meta

SPICY SPICY SPICY

Standard

There are a lot of benefits to eating spicy foods. I myself love spicy everything, perhaps even carry around Hot Sauce packets in my school bag in case of a low HEAT emergency. All International Food is my favorite. Some of the best food is the little random markets and diners that you find in the middle of cities, ‘hidden gems’ you could say.

This is the chemistry behind spice and its ‘capsicum’ levels and how as you approach 100% capsaicin, how the heat becomes a poison:

Capsaicin is present in large quantities in the placental tissue (seed location), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.

CAPSAICIN

The burning sensation caused by capsaicin when it comes in contact with mucous membranes is commonly used in food products to give them added spice (piquancy). In high concentrations, capsaicin will also cause a burning effect on other sensitive areas of skin. The degree of heat found within a food is often measured on the Scoville scale.

Bell peppers are structured so that they eliminate capsaicin, hence why they do not have any spice.

Certain wines use ‘capsicum’ to add flavor and certain heats to wines. It gives certain wines that peppery taste. Look on the descriptions of the bottles or ask a sales associate!

Here are a few of my favorite recipes:

Peppers: ALL PEPPERS – There are so many amazing peppers to cook with out there.

Everyone should start adding spice to everything in their life. Give all your food a little kick. It boosts your metabolism and makes everything taste so much better. Sriracha is my personal favorite hot sauce. It’s got a very complex flavor that goes well with many things (eggs, sandwiches, asian spiced foods).